Print
Clean Eating Summer Squash Casserole Recipe

Clean Eating Summer Squash Casserole Recipe

This summer squash casserole makes a great summer side dish!

Course Side Dish, Vegetables
Cuisine American
Yield 8 servings
Calories 193 kcal
Author The Gracious Pantry

Ingredients

  • 4 cups yellow summer squash (sliced)
  • 4 cups zucchini (sliced)
  • 1/2 cup yellow onion (chopped small)
  • 6 medium garlic cloves
  • 2 tbsp. oil
  • 1/2 tsp. ground black pepper
  • 2 tsp. ground nutmeg
  • 1/2 tsp. dried sage
  • 3/4 cup almond milk (unsweetened)
  • 1 large egg
  • 1 cup almond flour (or low carb baking mix - see link above)
  • 1/4 cup raw hemp seeds (hemp hearts
  • salt to taste at serving
US Customary - Metric

Instructions

  1. Roughly chop the garlic and onions.

  2. Sauté the onions in the oil until translucent, then add the garlic and sauté for one more minute.

  3. Slice the squash to about a 1/4 inch thickness. Keep the thickness uniform for even baking.

  4. In a mixing bowl, combine the spices, almond milk, egg and almond flour which a whisk.

  5. Then whisk in the onions and garlic.

  6. Oil a casserole dish and begin layering the squash with the onion mixture.

  7. Top with the raw hemp seeds and bake at 350 F. for about 50 minutes or until the squash is soft and cooked through.

  8. Allow to cool slightly and serve.

  9. Salt and pepper to taste.

Recipe Notes

Please note that the nutrition data is a ballpark figure. Exact data is not possible.

Nutrition Facts
Clean Eating Summer Squash Casserole Recipe
Amount Per Serving
Calories 193 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 1g 5%
Cholesterol 23mg 8%
Sodium 46mg 2%
Potassium 333mg 10%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 4g
Protein 7g 14%
Vitamin A 6.4%
Vitamin C 26.3%
Calcium 10%
Iron 11.6%
* Percent Daily Values are based on a 2000 calorie diet.